Writers and Their Mothers: A Journey in Fur
I dealt with the furs today. I went to Mesahekow Furs in Waterford with the mink, the muskrat, the persian lamb, the black rabbit, the Russian squirrel stole and the formerly white bunny wraps (they are yellowed now, like rabbits who need a bath). Since my mother’s death in 2008, I kept her furs in the same cedar closet where they had lived for years. Downsizing furs is not easy. I don’t wear fur, but these felt like my mother’s pets. I’m feeling sentimental about a bunch of dead animal skins or perhaps I need to honor my mother’s eccentricities.
The showroom at Mesahekow’s had the temperature and mysterious darkness of a wine cellar and might have been painted pale blue except the walls were in shadow. This is the only furrier within one hundred miles of the cedar closet. The spot lighting here and there cast light only in certain directions, highlighting ghostly fur-clad mannequins and creating dark corners in the rest of the room like the interior of a ship sailing near Antarctica in the endless night winter season or some other frozen place. Furs need to be cold and I suppose if the room was warm no one could be enticed to try on one of these dead creatures. In cold and darkness fur feels warm and safe. An igloo atmosphere, cave-like, makes it enticing. Fur bespeaks luxury and survival. Capturing, skinning, preserving this amount of warmth against snow and ice could be the difference between the life and death of a hunter.
Nate, the furrier in charge, didn’t look like much of a hunter but […]
Vintage Food: Recipe for Nostalgia
Vintage food is not “old” food as in – past its prime; uneatable; expired. It’s not that bulging tin can of stewed tomatoes with cryptic black lettering suggesting it was best eaten before 1985. It is the food we remember like a perfect postcard of something delicious that mom or gramma prepared (maybe dad, although I only remember my father standing in front of the stove once to put out a small fire I started at age seven while making toast on a gas flame).
Vintage food is a fragrant pan of fresh-baked Parker House Rolls; little pillows of smooth golden crusts, brushed with butter and brought by Aunt Elsie to every funeral reception. It’s a basket of shell beans encased in papery pink and green mottled pods. It is fat, juicy hamburgers cooked in sliced yellow onions and made from a slab of top round beef that the butcher down the street had put through his meat grinder that same day.
It is a picture of Ike and Mamie Eisenhower in the Saturday Evening Post showing them sitting behind TV tray tables with their forks poised over a Swanson’s Turkey Dinner served in an aluminum rectangle with three separate compartments for Turkey, mashed potatoes and green beans. It is Red Flannel Hash (corned beef and diced potatoes), cod fish cakes sizzling in a heavy, black cast iron fry pan, Finnan Haddie (salted cod cooked in cream) next to boiled new potatoes on a Blue Willow patterned china plate. It is succotash (corn, beans and yellow squash). It is three-layer gold cake with chocolate frosting melting down the sides […]
